Thursday, February 23, 2012

Freezer Oreo Cheesecakes

AND.....It's time for a naughty recipe!  I thought this day would never come.  Posting healthy recipes is fun and all, but the desserts just hold a special place in my heart.  
So I'm sure many of you have seen these mini-cheesecakes on Pinterest.  That's where I got the idea to make them.
Originally, I simply followed the recipe and thought they turned out great!  Then Greg, the genius he is, said, "I think we should put them in the freezer!" 
AND the lightbulb went off.

Here we go.
This recipe makes about 16 mini cheesecakes. 
Put liners in a muffin pan and simply place an Oreo in the bottom of each liner.

Now the filling.  Can you really go wrong with cream cheese, sugar, vanilla, eggs, & sour cream?
First, beat the softened cream cheese until smooth.
Next, add in the sugar & vanilla until smooth.
Finally, beat in eggs.
Lastly, combine sour cream until silky smooth.

Stir in chopped cookies.

Spoon filling into cookie-lined muffin tins and bake @ 300* for 20-25 minutes or until filling it set (AKA it doesn't jiggle when you shake the muffin pan!)

Cool completely and place in freezer from 8+ hours (or overnight) until firm.

CONSUMER WARNING: Having these scrumptious morsels in your freezer can seriously test your self control.
RECOMMENDATION: Treat your favorite friends & family to their own individual cheesecakes, in order to spare your own backside a few pounds. :)

Nom. Nom. Nom.

Of course, you could just refrigerate these, but the texture of these when they are frozen is absolutely brilliant.  Trust me.

Freezer Oreo Cheesecakes
(makes about 16 servings)

22-25 Oreos (16 left whole for "crust", and coarsely chop remaining cookies for filling, about 1 cup)
1 pound (2, {8oz.} bricks) of light cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. light sour cream

Preheat oven to 300*.  Put liners in a muffin pan and simply place an Oreo in the bottom of each liner.  Beat cream cheese until smooth.  Gradually beat in sugar & vanilla.  Add eggs, beating to combine.  Lastly, beat in sour cream and stir in chopped cookies by hand.
Fill cookie-lined muffin cups with prepared filling.
Bake about 20-25 minutes or until filling is set.
Cool completely and place in freezer for 8+ hours or overnight.

(Feel free to double the recipe if you are making these for a crowd, because they will be wildly popular)


  1. These look lovely and must be a little bite of heaven.

  2. Do they have to stay in the freezer or can they be served/saved at room temp? Thanks!

    1. They don't have to stay in the freezer, you can serve them like normal cheesecake. I tried them both ways and I think they are WAY better frozen.